Ingredients
Gathering your ingredients is the first step to creating something wonderful. Here’s what you’ll need:
- 2 pounds of baby potatoes, halved
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 6 slices of bacon, cooked and crumbled
- 1 cup of shredded cheddar cheese
- 1/2 cup of cream cheese, softened
- 1/4 cup of sour cream
- 2-3 jalapeños, seeded and chopped
- 2 tablespoons of chopped fresh chives
- 1 teaspoon of garlic powder
- Optional: 1 tablespoon of chopped cilantro for garnish
If you’re looking for a lighter version, you can substitute the sour cream with Greek yogurt. For a vegetarian-friendly dish, simply omit the bacon and add a dash of smoked paprika for that smoky flavor.
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, toss the halved potatoes with olive oil, salt, and pepper. Spread them out on the prepared baking sheet in a single layer.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Stir halfway through the cooking time for even roasting.
- While the potatoes are roasting, prepare your jalapeño popper mixture. In a medium bowl, combine the cream cheese, sour cream, shredded cheddar cheese, chopped jalapeños, garlic powder, and half of the crumbled bacon. Mix until well combined.
- Once the potatoes are done roasting, allow them to cool slightly. In a large mixing bowl, gently toss the potatoes with the jalapeño popper mixture until the potatoes are evenly coated.
- Transfer the potato salad to a serving dish. Sprinkle with the remaining bacon, chopped chives, and, if desired, cilantro for a burst of freshness.
- Serve immediately or refrigerate for up to 2 hours for the flavors to meld together. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International